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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND APPLICATION OF MOLECULAR PHYLOGENETICS OF FUNGI TO ENHANCE FOOD SAFETY AND FOOD SECURITY Title: Meyerozyma Kurtzman & M. Suzuki (2010)

Author
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: April 16, 2009
Publication Date: March 21, 2011
Citation: Kurtzman, C.P. 2011. Meyerozyma Kurtzman & M. Suzuki (2010). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 621-624.

Technical Abstract: This chapter describes the ascomycete yeast genus Meyerozyma and is to be published in “The Yeasts, A Taxonomic Study,” 5th edition. The genus Meyerozyma is newly described and was derived from the genus Pichia following a multigene phylogenetic analysis. At present, there are two species assigned to Meyerozyma with several species of Candida that are members of the clade as well. The species are worldwide in distribution and both are opportunistic human pathogens. Nonetheless, M. guilliermondii has considerable biotechnological potential and is being developed for production of the vitamin riboflavin. The species also produces substantial amounts of the xylitol, which is used as a sweetener in chewing gum and other such products because it is less likely to facilitate formation of dental caries.

Last Modified: 10/25/2014
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